Description
Peruvian chocolate candies filled with thick manjar blanco and pecans.
Ingredients
Scale
- 400 g chopped semisweet couverture chocolate (2 1/2 cups)
- 300 g thick manjar blanco or dulce de leche (1 cup)
- 120 g whole pecans (1 cup)
- 5 ml neutral oil for the molds (1 teaspoon)